GRILLED PINEAPPLE AND ASPARAGUS
For ingredient list, see Walk-the-Plank Salmon, page 192.
FOR THE PINEAPPLE
1. Mix the oil, cloves, cinnamon, honey, and lime juice in a large bowl.
2. Cut off the leaves and base of the pineapple. Stand the fruit upright and cut off the skin using a
large sharp knife. Be sure to cut off the hard pineapple “eyes.” Then cut the fruit in half lengthwise.
Place each half cut side down and cut into four wedges lengthwise. Place all 8 wedges in the bowl of
marinade and stir to coat.
3. Grill the wedges over high heat until golden brown, brushing often with marinade and turning the
pieces several times, about 10 minutes total.
4. Place on a platter, brush with the rum, and sprinkle with the lime zest.
Makes 8 servings.
Per serving: 90 calories, 1 g protein, 20 g carbohydrates, 2 g fat (0 g saturated), 0 mg sodium, 2 g
fiber
FOR THE ASPARAGUS
Brush the asparagus with oil and season with salt and pepper. Grill over high heat for 3 to 4 minutes,
turning once or twice, until tender and slightly charred.
Makes 4 servings.
Per serving: 70 calories, 2 g protein, 4 g carbohydrates, 5 g fat (0.5 g saturated), 0 mg sodium, 2 g
fiber
A Handy Meat Thermometer
To check “doneness,” poke the meat and then your hand